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Dessert

Chocolate Biscuits

Chocolate biscuits made from grated chocolate, sugar, egg white, baked and brushed with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Biscuits

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Mix the chocolate and sugar together.

  2. Moisten the mixture with enough beaten egg white to form a soft paste.

Shape and bake

  1. Spoon small amounts onto a sheet of paper, leaving space between each.

  2. Bake in a moderate oven at 350°F (175°C) for 20 minutes.

Finish

  1. Once baked, turn the sheets over to rest the biscuits on the table.

  2. Brush the paper over the biscuits with a little water to loosen them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chocolate
Provides the main flavour and fat, giving the biscuits their rich body.
Sugar
Adds sweetness and bulk, helping the paste hold its shape as it bakes.
Egg white
Binds the grated chocolate and sugar into a paste that holds its shape and sets when baked.

The step that matters

Brushing the paper with water. A little water softens the dried sugar at the base of each biscuit so it releases from the paper. Too much water can dissolve the biscuits or make them soggy, so use only a light brushing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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